Physical Characteristics of Cocoa Butter and Palm Stearin Mixture in Milk Chocolate System
Chocolate products for consumption in tropical areas frequently become soft and tend to bloom due to melting and migration of fat contained, the product becomes dully and less interesting. Fat fraction determines chocolate texture, appearance and its handling. Objective of this research is to study...
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| Format: | Article |
| Language: | English |
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Indonesian Coffee and Cocoa Research Institute
2008-12-01
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| Series: | Coffee and Cocoa Research Journal |
| Online Access: | http://www.ccrjournal.com/index.php/ccrj/article/view/104 |